Tangy gooseberries lend this pudding a sharp-sweet note – and it all sounds rather delicious! We’ll definitely be giving this recipe a go at home…
A Goose Bery Pudding
Boyle three quarts of goose berrys soft, and strain them through a haire sieve with the back of a spoon and when cold mix it up with some melted butter, cinaman, nutmeg, a glass of brandy grated (sic), a dust of flower, white sugar, eight eggs, three whites, two spoonfulls of rose water, half a pint of new milk. Put peast about the brim of the dish.
Based on our experience of other pudding recipes in the Cookbook, just over half an hour at 180°C should see this cooked through nicely. Enjoy!